“There’s nothing like opening the door to the aroma of soup in the air. Kind of warms the heart as well as the tummy,” she writes.

And here are two of Gentry’s favorite soup recipes.

Beef Barley Soup

1/2 to 1 pound beef (cubed or chunked)

1 whole onion, chopped

1 1/2 cups celery, chopped

1 cup chopped carrots

1 pint canned tomatoes (frozen or fresh may be used)

3 bay leaves

3/4 cup uncooked barley

2 beef bouillon cubes

Place all ingredients in slow cooker. Cover with water and cook all day on low setting. Or, cook for several hours on top of the stove. Season to taste. Makes 8 to 10 servings.

My Own Chicken Soup

2 chicken breasts

1 onion, chopped

1 cup celery, chopped

1 cup chopped carrots

1 tablespoon dried parsley (or chopped, fresh parsley)

Bay leaf

1 clove garlic or 1 tablespoon garlic powder

1 pint canned tomatoes (or fresh tomatoes, chopped)

3/4 cup uncooked long-grain rice

1 quart water

2 chicken bouillon cubes

Place all ingredients in slow cooker. Cook all day on low setting. May also cook on the stovetop all afternoon. Makes 4 to 6 servings.

-- We’re looking for recipes made with asparagus, rhubarb or spring peas. If you have some good ones, please send them in.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1407 or emailfood@sj-r.com. Please include your name, city and daytime phone number.

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